Ingredients

• 3 pounds small Yukon Gold potatoes
• Large pinch salt
• 1/2 cup freshly chopped Italian parsley leaves
• 1/4 cup fresh tarragon leaves, chopped
• 1/2 cup whole-grain mustard
• 1 cup mayonnaise
• 1 tablespoon capers
• Freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool.
2. Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.